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Tasty Tuesday- Fish Tacos

So, one thing that I loved to do on my last blog was Tasty Tuesday. I love to bake and cook. Yes, I know people usually like to do one or the other, but I love both. When I bake I’m very precise as baking is all about chemical reactions. I will change the flavor profile, but you have to watch the ratios or you will end up with something that is nothing like what you wanted in the first place. Cooking is more like art. You can be creative and put in things, switch it up and make it your own.  So, I guess I’m a bit left brain and a bit right brain when it comes to the kitchen.

I am not very good at sharing exact cooking recipes as I typically don’t measure. People will ask, is that a recipe you can share or did you “Lori-ize” it.

So here we go… back to Tasty Tuesday.

My family was up around the fourth of July. I would have posted this recipe last Tuesday, but that was The 4th of July.

My sons have learned to like fish over the last few years. They like tuna from the can, as long as you don’t put mayo on it. They like tuna steak and now are moving to white fish. And who doesn’t like anything in a taco shell or tortilla wrap?

Fish Tacos

  • white fish – I used 3 large cod fillets
  • limes (I used 2 limes)
  • salt
  • pepper
  • EVOO

Preheat the oven to 350. I baked these in 9×13 pans, but they would do just fine on cookie sheets too (my cookie sheets are still in boxes). Drizzle EVOO over the tops of the cod fillets, sprinkle with a good dose of salt and pepper. Place seasoned side down in the pan. Oil and season the upside. Zest the limes and then squeeze lime juice over the top of all the fillets.

Bake for about 10-15 minutes. The cod should be white in color and start to flake apart.IMG_20170702_174027.jpg

 

While the cod is baking, I made homemade pico de gallo

  • 3-4 tomatoes
  • 1 onion
  • 1 pepper
  • 1 jalapeno pepper
  • 1 lime
  • salt

Chop up the onion, tomato and pepper to all about the same size. I typically cut the jalapeno a lot smaller. Put everything into a bowl. Zest the lime and add the zest and juice of the lime to the mix. Add a good dose of salt. Put this to the side. You can make this ahead of time and leave it in the fridge. The flavors will meld more and the veggies will soften.

IMG_20170702_174040.jpgI always have make your own tacos. I put out lettuce, spinach, broccoli slaw, cheddar cheese, taco size tortilla wraps, jarred salsa, the pico de gallo and the fish.

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